1 cup white basmati rice
1 lemon, zested and juiced
1/4 teaspoon salt, plus more to taste
1 teaspoon canola oil
2 celery ribs, sliced
6 cups chicken stock, preferably homemade or fat-free, lower-sodium, canned broth
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken (see note), or leftover rotisserie chicken
Roasted lemons, shallots and pan juices from Roast Spatchcocked Lemon Chicken (or roasted separately if using leftover chicken)
Freshly ground pepper, to taste
Coarsely chopped, fresh parsley or dill, for garnish (optional)
In a medium saucepan, bring 1 3/4 cups water to boil with the rice, lemon zest and salt. Stir once, reduce heat to low and cover. Simmer until rice is cooked and water evaporates, for about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
In a large saucepan, heat the canola oil. Add the celery and saute for 2 minutes. Add the stock and bring to a simmer over medium-high heat. Cook for about 5 minutes. Stir in cooked rice, the chicken, lemons, shallots and pan juices; simmer for 3 minutes to heat through. Remove from heat and season with salt and the pepper.
Divide soup among 4 bowls and garnish with the fresh herbs, if desired. Makes 4 servings.
NOTE: To prepare Roast Spatchcocked Lemon Chicken, preheat oven to 400 F. Cut backbone out of a 3 1/2- to 4-pound chicken and flip it over. Press down on breastbone to flatten it. Rub chicken with 1 tablespoon olive oil and season all over with 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Brush a rimmed baking sheet with some olive oil. Place slices from 1 lemon in a single layer on top of oil. Place chicken, skin-side up, on lemons. Carefully loosen skin from chicken breast and thighs using end of a wooden spoon. Slide a few slices from another lemon under skin in a single layer.
Roast chicken in preheated oven for about 20 minutes. Toss 6 shallots (peeled and quartered) with some oil and scatter around chicken. Roast for 30 more minutes or until thickest part of breast reaches 165 F.
— Recipe adapted by the Detroit Free Press from Martha Stewart Living magazine's, January 2013 issue.